Ingredients Weight Measure
Onions, medium, white, 2 rough chopped, 1 minced 3 ea.
Jalapeños, 1 whole, 1 minced 2 ea.
Garlic, minced 3 cloves
Plum tomato, 4 small dice, no seeds 10 ea.
Sacramento tomato juice 46 fl. oz.
Olive oil 1/4 cup
Pork shoulder, boneless, 1/2-inch dice 2 lbs.
Flour, all purpose 1 cup
Dry oregano 2 Tbsp.
Cilantro, fresh, chopped 3 Tbsp.
Hominy, strained and rinsed 1 can
Lime, whole 3 ea.
Kosher salt to taste
TABASCO® brand Original Red Sauce 3 Tbsp.
White cabbage, finely shredded 1/3 head
Corn Tortilla Chips 1 bag


  1. Pre-heat oven to 375°F.
  2. Add rough chopped onion to roasting pan. Add 1 whole jalapeño, garlic cloves and 6 halved plum tomatoes. Add 2 cups tomato juice and place in oven approximately 45 minutes, uncovered.
  3. Add 1/4 cup olive oil to 6-quart pot over high heat.
  4. Mix diced pork with the flour, lightly coating the pork. Discard any extra flour.
  5. When oil is smoking, carefully add flour-coated pork, only adding enough to cover the bottom of the pot. Do not layer pork on top of itself; you may have to cook in two batches just to brown the meat.
  6. Remove browned pork and reserve.
  7. Add minced onion to the pot over medium heat; cook until translucent.
  8. Add the dry oregano and half of the chopped cilantro. Reduce heat to low.
  9. When the mixture in the oven is golden brown, remove and push through a strainer. Add to the pot.
  10. Add in browned pork and remaining tomato juice. Simmer 45 minutes or until pork is fork tender. In the last 15 minutes, add hominy.
  11. Meanwhile, in a small metal bowl, add the remaining minced cilantro, minced jalapeño, minced onion, diced tomato and juice the 3 limes into the bowl.
  12. Add 3 Tbsp. TABASCO® Sauce to the mixture.
  13. When pork is tender, remove from the heat and ladle into bowls with a small pinch of the shredded cabbage and a heaping Tbsp. of tomato, onion and TABASCO® Sauce mixture on top. Add kosher salt, to taste. Garnish with tortilla chips.

Yield: 10-12 servings